Baked Rum and Raisin Cheesecake
Baked rum and raisin cheesecake is full of juicy raisins soaked in yellow rum which give this creamy and terribly moreish cheesecake a real kick
- 150g (5oz) digestive biscuits, finely crushed
- 75g (3oz) butter, melted
- 85g (3 ½ oz) raisins soaked overnight or longer in 60ml (4 tbsp) yellow rum
- 500g (1lb2oz) cream cheese, at room temperature
- 125g (4 ½ oz) caster sugar
- 2 eggs
- ½ tsp vanilla extract
- 150ml (1/4 pt) sour cream
- ½ fresh nutmeg for grating
- Creme fraiche to serve
- a 20cm (8in) spring-form tin, base lined with baking parchment
The easiest way to finely crush biscuits is to place them in a large freezer bag and bash with a rolling pin. When making a baked cheesecake don’t over beat the cheesecake filling. You do not want lots of bubbles in the mixture, as this can spoil the dense creamy texture.
Heat oven to 170C, 150C fan, 325F, gas 3. Place the biscuits and butter in a bowl, stir well then press into the base of the tin. Bake in the oven for 10 minutes then remove and leave to cool.
Place the cream cheese in a mixing bowl and beat until smooth. Add the caster sugar, eggs, vanilla and sour cream and beat well until thoroughly combined. Stir in the raisins, reserving a few for decoration if you like. Pour the mixture over the base. Give a couple of sharp taps on the worktop to remove any air pockets then smooth the surface. Finally grate plenty of fresh nutmeg over the surface.
Place the cheesecake on a baking sheet and cook for 35-40 minutes. The top should be set with a good wobble in the middle. Remove the cheesecake from the oven and run a round bladed knife around the outside. Leave to cool before chilling in the fridge for a minimum of 6 hours or preferably overnight.
Remove the cheesecake from the tin and slice into thin slices. Scatter a few reserved raisins over the top and serve with a dollop of crème fraiche.